1. Can I make No-Bake Apple Pie Cheesecake ahead of time?

Yes, this cheesecake can be made up to 24 hours in advance! Simply prepare the cheesecake and refrigerate it until you're ready to serve. The longer it sets, the firmer the filling becomes, making it even easier to slice and serve.

2. Can I use a different type of apple for the topping?

Absolutely! While Gala apples are sweet and tender, you can use Granny Smith apples for a tart contrast or any variety of your choice. Just ensure the apples are firm enough to hold up when cooked.

3. Can I make this No-Bake Apple Pie Cheesecake gluten-free?

Yes, to make this dessert gluten-free, simply swap the regular graham crackers for gluten-free graham crackers or another gluten-free crust option. Be sure to check all other ingredients for gluten if you're serving guests with dietary restrictions.

4. How long will this No-Bake Apple Pie Cheesecake last in the fridge?

This cheesecake can last in the fridge for up to 5 days, making it perfect for enjoying leftovers. The caramel sauce will keep for up to 2 weeks if stored separately in an airtight container.

No-Bake Apple Pie Cheesecake: Easy Fall Dessert Recipe

Name: No-Bake Apple Pie Cheesecake
Prep time: 30 min
Cook time: 12 min
Total time: 4 h
Cuisine: American
Ingredients: 2 cups Graham Crackers, crushed; 1/2 cup unsalted butter, melted; 2 tbsp granulated sugar; 1 tsp ground cinnamon; 2 packages (8 oz. each) Philadelphia Cream Cheese, softened; 3 cups lite Cool Whip, thawed; 1 1/3 cup granulated sugar; 1/2 tsp ground cinnamon; 1/4 cup unsalted butter; 4 apples (Gala preferred), peeled, cored, and chopped; 1/2 cup water; 2 tsp cornstarch; 1/2 cup light brown sugar, packed; 2 tsp ground cinnamon; 1/2 tsp vanilla extract; 1 cup granulated sugar (for caramel sauce); 6 tbsp unsalted butter, cubed, room temperature (for caramel sauce); 1/2 cup heavy whipping cream (for caramel sauce); 2 cups vanilla ice cream (optional)

Description

This No-Bake Apple Pie Cheesecake is a perfect fall dessert combining the richness of cheesecake with the warm, spiced flavors of apple pie. It’s easy to make, with no baking required (except for the crust), and features a creamy filling topped with a cinnamon-spiced apple topping. Ideal for Thanksgiving or any autumn celebration.

Ingredients

Scale

2 cups Graham Crackers, crushed
1/2 cup unsalted butter, melted
2 tbsp granulated sugar
1 tsp ground cinnamon
2 packages (8 oz. each) Philadelphia Cream Cheese, softened
3 cups lite Cool Whip, thawed
1 1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter
4 apples (Gala preferred), peeled, cored, and chopped
1/2 cup water
2 tsp cornstarch
1/2 cup light brown sugar, packed
2 tsp ground cinnamon
1/2 tsp vanilla extract
1 cup granulated sugar (for caramel sauce)
6 tbsp unsalted butter, cubed, room temperature (for caramel sauce)
1/2 cup heavy whipping cream (for caramel sauce)
2 cups vanilla ice cream (optional)

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Instructions

Preheat oven to 375°F. In a medium mixing bowl, combine crushed graham crackers, melted butter, sugar, and cinnamon. Press the mixture into a 9-inch springform pan and bake for 12 minutes or until browned. Let the crust cool.
In a large mixing bowl, beat Philadelphia Cream Cheese and Cool Whip on medium speed. Gradually add sugar and cinnamon until smooth. Pour the filling over the cooled crust and refrigerate for at least 3 ½ hours (or overnight for best results).
For the apple topping, melt butter in a large skillet over medium heat. Add chopped apples and cook for 6-8 minutes, stirring often. Mix water and cornstarch in a small bowl and pour over the apples. Stir in brown sugar, cinnamon, and vanilla extract, cooking for 2-3 minutes until the mixture thickens. Remove from heat and let cool for 5 minutes before pouring over the cheesecake.
For the optional caramel sauce, heat granulated sugar in a medium saucepan over medium heat, stirring until it melts and lightly browns. Remove from heat, add butter, and whisk until smooth. Gradually add heavy cream, whisking until well combined. Let cool for 10 minutes, then drizzle over individual cheesecake slices and top with vanilla ice cream.

Notes

For a firmer cheesecake filling, let it refrigerate overnight.
If you prefer a tart apple topping, Granny Smith apples work well.
This recipe can be made gluten-free by using gluten-free graham crackers.
Store leftover cheesecake in the refrigerator for up to 5 days, while the caramel sauce keeps for up to 2 weeks.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 38g
Sodium: 150mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg